1 cup brown basmati rice (uncooked)
3 tbsp cumin seed
1 tbsp fennel seed
1 tsp sea salt
4 cups broccoli (chopped into florets)
1.50 tbsp coconut oil (melted, divided)
1 lb turkey breast, cut into 1-inch cubes
1
1. Preheat the oven to 350°F (175oC). Line a large baking sheet with parchment paper.
Cook the basmati rice according to package directions.
2. Meanwhile, coarsely grind the cumin and fennel seeds in a spice grinder or with a mortar and pestle. Add the salt and set aside.
3. In a bowl, coat the broccoli in half the coconut oil and half the spices. Transfer to one side of the baking sheet.
4. In the same bowl, coat the turkey in the remaining coconut oil and spices. Transfer to the baking sheet and bake for 20 minutes or until cooked through.
5. Divide the rice, turkey, and broccoli onto plates and enjoy!
Ingredients
1 cup brown basmati rice (uncooked)
3 tbsp cumin seed
1 tbsp fennel seed
1 tsp sea salt
4 cups broccoli (chopped into florets)
1.50 tbsp coconut oil (melted, divided)
1 lb turkey breast, cut into 1-inch cubes